Make a paste combining Sprinkle Pork Sprinkle, Drizzle Chipotle Olive Oil, Drizzle Pineapple Balsamic, and minced garlic. Generously rub on pork shoulder. Place chopped onions and rootbeer in bottom of medium slow cooker. Set pork shoulder, fat side up on top on onions. Set slow cooker to low and cook for 6 to 8 hours, until fork tender. Remove pork, place in bowl and shred with 2 forks. Serve on a Hawaiian roll with Drizzle Balsamic BBQ topped with Pineapple Balsamic Coleslaw.